Pot Roast Pappas Style

When was the last time you had or made a really good pot roast? I found this recipe years ago in a Southern Living cookbook, now out of print, 1973. It is still my favorite and always gets raves. The gravy that cooks around it is incredible, and there is lots of it. This dish screams for yeast rolls to sop up that gravy. Just a word about the pickling spices. If you don't have any, please get some. This will be just plain old boring pot roast without them. I have made this lots of times using chuck roast if that is what is on sale. Make sure your butcher (you know, your BFFL)cuts a nice thick one for you.

Heat butter and oil in a large pot. Add meat, and brown well on all sides. Add onion and garlic; allow to brown slightly. Add other vegetables, spices, salt, pepper, and tomato paste. Cook a few minutes and add 6 cups of water and pickling spice bag. Bring to a boil and add the wine. Reduce the heat and cook slowly for 2 to 2 1/2 hours, turning the meat after it has cooked for 1 hour. Test meat for doneness, as it may require more cooking, depending on the quality of the meat. The roast should be fork tender.

When meat is done, remove from pot along with the pickling spice bag and strain the vegetables. Mash the vegetables and add to the liquid. (see cook's note) The gravy may be thickened if desired. To serve, slice meat and cover with gravy.

COOK'S NOTE: I remove meat and pickling spice bag and use my immersion blender to puree the vegetables. By doing it this way I don't have to thicken the gravy.

Any little pieces of meat and whatever gravy you have leftover save to put in your vegetable soup the next time. It will add such flavor like you would not believe